We've been enjoying the bumper crop of strawberries this year--using those from Richard and even buying more at the Farmer's Market. Mainly, Mike loves making homemade shortcakes for a traditional dessert, but this week I commandeered the strawberries to make homemade ice cream. I even added a 1/2 cup of strawberry slices in the last five minutes of freezing. The frozen strawberries, however, proved to be too cold for my teeth, and I felt the ice cream itself was more icy than creamy. Next time I make homemade ice cream I will add a tablespoon of vodka to slow the freezing process. That's what America's Test Kitchen advises. Mike and I always add alcohol to our sorbets for this reason, so I guess I should have done the same with the ice cream.
Earlier this spring I made a delicious strawberry rhubarb crisp with sliced almonds as part of the streusal topping. I froze half of the dessert to eat later when rhubarb was not in season, so I pulled that out, and I served it warmed with a scoop of the homemade strawberry ice cream. Delicious!
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